2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon kosher salt
1 teaspoon granulated garlic (or powder)
4 ounces (1 cup) shredded sharp cheddar cheese
1 cup, minus 1 tablespoon, cold milk
1 tablespoon white vinegar
1/2 cup unsalted butter
Brush-on Topping:
2 1/2 tablespoons unsalted butter
2 teaspoon fresh Italian parsley, finely chopped (or 1/2 teaspoon dried)
1/2 teaspoon granulated garlic (or powder)
Preheat oven to 475 degrees. Line a baking sheet with parchment or a non-stick baking mat.
In a large bowl, measure the flour, baking powder, baking soda, sugar, kosher salt and granulated garlic. Stir in the shredded cheddar cheese.
Melt the 1/2 cup unsalted butter and cool for about 5 minutes. In a medium bowl, stir together the cold milk and vinegar. Add the melted butter and stir until the butter begins to form small clumps.
Pour the milk mixture into the flour mixture and blend with a rubber spatula until all the dry ingredients are completely incorporated and just until the mixture forms into dough.
Use cooking spray or cooking oil to grease a 1/4-cup measuring cup. Scoop the dough with the cup and drop onto the parchment-lined baking sheet, keeping about an inch between the balls of dough. Bake the biscuits about 12 minutes, or until golden brown on top.
While the biscuits are baking, melt the remaining 2 1/2 tablespoons of butter for the topping. Add the chopped parsley and granulated garlic; stir until well blended.
Remove the biscuits from the oven and brush the tops immediately with the butter mixture. Allow the biscuits to sit for about 5 minutes before serving. You can store leftovers in an airtight container of zip bag for 2-3 days -- if they last that long!
Makes 10 (7pt+) biscuits, but could make 12 (6pt+), if using a smaller scoop.
